This will be an informal class with an organised and open structure. I will teach with respect and I am willing to adapt to help. I love all cuisines, and I’m constantly learning, so hopefully you will see this in the range of lessons you can learn from my food.

I will be teaching exciting dishes with a message, or a meaning. Everything you learn will benefit you as a healthy person, as an environmentally conscious individual, and most importantly, a cook.

I believe that the key to becoming a good chef is learning about food, not learning recipes. That’s why I never follow them. If you learn to cook in this way, you will be able to cook anywhere in the world, unrestricted by language and culture, and any other lessons you learn can be applied whenever necessary across any number of cuisines.

However, ultimately I find that food is affected most by what is not found on the plate. By this I mean that fantastic food can be part of a bad meal if the company is bad. Yet, any food can please so long as the people eating are happy and proud of they are eating. That is what I strive to teach. I want people to be able to experiment, and trust their learned culinary processes in order to enjoy their time at the table. Food can bring people together, it can improve your personal health, and it can save the planet. And that is what I want to portray to you.